Lahpet

Lahpet, translating from Burmese as ‘pickled tea’, is the brainchild of Dan Anton and Burmese-born Head Chef Zaw Mahesh – a London-based duo eager to shine a light on the relatively untapped cuisine of Myanmar.

Inspired by their Burmese heritage, Lahpet started out at Maltby Street Market, serving hungry Londoners nourishing bowls of Coconut noodles. Keen to showcase the breadth of flavours and dishes from their childhood, founders Dan and Zaw recognised a gap for Anglo-Burmese cuisine in the capital – and indeed Europe. In April 2018 they opened their new Shoreditch restaurant, serving a unique and contemporary take on authentic Burmese staples and regional specialities.

A rich and diverse cuisine, the varied flavours of Myanmar are a blend of the myriad local groups which inhabit the country, such as the Bamars and Chin people, combined with influences from China, Thailand and India.

Gridiron

A new addition to Mayfair’s dining scene, Gridiron by COMO, is a modern live-fire grill on Old Park Lane, a unique collaboration between leading British chefs Richard H. Turner and Colin McSherry.

The restaurant combines Turner’s expertise in open flame cooking and ethical sourcing with McSherry’s creativity and fine dining craft, honed at kitchens including The Clove Club, The Ledbury, The Fat Duck and Murano.

A cocktail list by Max and Noel Venning and wine list by renowned wine expert Fiona Beckett completes the stellar line-up of collaborators.

The hearty modern British menu celebrates seasonal, ethically-sourced ingredients, with meat, native fish and vegetables given equal attention.

Teatulia

A unique blend of tea shop, cocktail bar and literary salon in Covent Gardens, Teatulia shows Londoners a new way to enjoy tea.

Teatulia is the first tea shop in London to have complete ownership of its provenance. Every leaf is hand-picked in the Teatulia garden in Tetulia, northern Bangladesh, a tea-growing region lying between the better known Indian regions of Assam and Darjeeling.

By day Teatulia serves six impeccable teas, for consumption at home or on site, while in the evenings it will also serve tea-based cocktails from a menu designed by Enrico Gonzato, from Dandelyan at the Mondrian Hotel ('World's Best Bar', 2017).

There will be books – lots of books – at Teatulia. ‘The Living Bookshelf’ as coined by Tilda Swinton is a monthly selection curated by notable writers, actors, musicians and filmmakers. The first bookshelf is curated by Tilda herself.

Casa do Frango

Bringing a type of Portuguese cooking yet to be authentically explored in London, Casa do Frango will specialise in regional Algarvian-style piri piri chicken “frango”cooked over wood charcoal using traditional techniques. The grill will be overseen by experienced Algarvian pitmaster, Lucidio da Fonseca Monteiro, who has moved to London for the project.

The wood fired grill will be the focus of the open plan kitchen. Alongside frango, the menu will showcase exceptional regional charcuterie, cheeses, seafood, salads and desserts.

Manifesto

Manifesto is a new project by Vittorio Maschio, a former Natoora Director - one of the best ingredient supply businesses in the world.

The 30-cover restaurant will specialise in pizza made using the Biga-style technique of dough production, which takes 48 hours of proving. The flour will be sourced from Molino Pasini, who for over 80 years under the same family, have produced flour of the highest quality.

Manifesto takes its name in reference to Vittorio’s very simple principles for the restaurant, defined as three words: Quality, Love, Democracy.

Kricket

Kricket was founded by Will Bowlby and Rik Campbell, beginning its humble days in a tiny 20-seat shipping container in Brixton.

In January 2017, they opened their first permanent restaurant in Soho, near Piccadilly, and have just launched their new bar & test kitchen under the railway arches in Brixton.

It's a modern memoir of time spent living and working in Mumbai, where their story started. This trip of a lifetime still heavily influences everything they do and they continue to return to be inspired.

With a desire to create seasonal, modern Indian plates and drinks - served in a relaxed space - Kricket combines British ingredients with the authentic flavours, aromas and spices of India in a contemporary context.

Marksman Public House

The Marksman Public House on Hackney Road is one of East London’s most well-loved drinking dens and dining rooms. It came under the ownership of veteran chefs Tom Harris and Jon Rotheram in 2015 and has gone on to win an array of accolades, including Michelin Pub of the Year in 2017.

At the forefront of the renaissance of the great British pub, the offer here is one that fits effortlessly within the capital’s contemporary dining scene. Uniquely, the kitchen is headed up by the two owners, head chefs Tom and Jon, who worked together at St John Bar and Restaurant in Smithfield, before embarking on their dream to serve their vision of British cuisine in an historic environment. The menu is a homage to seasonal, ingredient-led food from suppliers that both chefs trust, using techniques they know and love.

Ducksoup

A natural wine bar and restaurant in the heart of Soho with an emphasis on simple seasonal cooking using ingredients from the Mediterranean.

Sister restaurants include Rawduck in Hackney, and Little Duck The Picklery in Dalston.

Nuno Mendes

Nuno Mendes is chef proprietor of Taberna de Mercado in Spitalfields. The restaurant reinterprets the food and flavours of Nuno's home country Portugal, whilst championing specially-sourced Portuguese ingredients.

Nuno is also executive chef of the Chiltern Firehouse in Marylebone.

Roth Bar & Grill

Housed within the world-class Hauser & Wirth arts complex in Somerset, The Roth Bar & Grill combines gastronomy with contemporary art. It is a vibrant and informal eating-place, serving honest, simple and seasonal food. The restaurant, led by husband and wife team Steve and Jules Horrell, works closely with local farmers, gamekeepers and gardeners, to use ethical British produce with a focus on sustainability.

Art runs through everything they do - not only in design but also the art of food. It's the ultimate food and farm experience.

Little Duck The Picklery

Located on Dalston Road, The Picklery is open every day for breakfast, lunch and dinner, whilst the kitchen is in full swing turning seasonal vegetables and fruits for its range of fermented and pickled products THE PICKLERY.

Rawduck

From the team behind Ducksoup in Soho, Rawduck is an all-day dining restaurant in Hackney.

The brunch menu focuses on global favourites, whilst the lunch and dinner menu changes with the seasons and takes a Mediterranean approach.

Here there is also a big focus on fermenting, pickling and house-made drinks.

Granger & Co

A collection of London restaurants from Australian chef Bill Granger. Every one of his restaurants reflects the spirit that Bill likes to think of as ‘Australian’: sunny, easy-going and generous.

Bill opened his first restaurant in Sydney’s Darlinghurst in 1993. It soon became loved for its legendary breakfasts, served at the famous central communal table, where locals and travellers, families and friends, continue to be welcomed.

Twenty years later, Bill’s relaxed, friendly and infectious joy in good, fresh food has become truly global, and is enjoyed at his restaurants in Sydney, Seoul, Tokyo, Honolulu and London.

Chiltern Firehouse

Chiltern Firehouse champions contemporary cooking that is ingredient-focused, with an underlying American accent.

Drawing on a career split between the United States and Europe, Michelin-starred executive chef Nuno Mendes creates a changing menu of reimagined classics and bold new flavours, with an emphasis on seasonality and healthy eating.

HIX

Mark Hix MBE is a celebrated chef and restaurateur with restaurants in London and Dorset.

Well respected for his commitment to provenance in British gastronomy, his restaurants include HIX Soho, HIX Oyster & Chop House, Tramshed, Hixter Bankside, HIX Oyster & Fish House and HIX at Brown's Hotel.

Old Spitalfields Market

Old Spitalfields Market - one of London’s most iconic and treasured sites has relaunched featuring an all-star line-up of traders. Commencing a new chapter in the market’s 200-year history, “The Kitchens” have completely transformed and modernise the market floor.

Now open to the public, The Kitchens mark the first phase of the Old Spitalfields Market refurbishment bringing together ten of the most creative minds in food and drink in the center of the market. The market floor will be further transformed over the coming months, with newly designed market stalls by Foster + Partners introduced.

Dash Water

Born out of a desire to create a distinctively refreshing soft drink, free from sugars and sweeteners, and produced with the lowest possible impact on the environment, Alex Wright and Jack Scott created Dash Water. This new breed of British flavoured water brings healthy and sustainable hydration to the fore. The first of its kind in the UK, this new range of sparkling spring waters is uniquely infused with surplus ‘wonky’ fruit saved from British farms.

CLAW

Fabian Clark's UK seafood restaurant specialises in British crab. It started life back in 2015, when Fabian discovered that Britain export approximately 80% of its crab to the rest of Europe and even Asia. CLAW celebrates all that is healthy, high in protein and delicious about British shellfish.

Taking out the middle men, Fabian deals directly with fishermen to ensure that CLAW customer's receive the best produce. CLAW's crabs and lobsters come from Favis in Salcombe and its trout comes from the chalk streams in Hampshire.

Over the past two years, the team have grown - starting from markets throughout London, to festivals across the UK and pop-ups at various restaurants and bars.

Now CLAW have their own permanent space, a shipping container in Finsbury Avenue Square. In November, they will launch their first restaurant on Kingly Street, Soho.

TRAMSHED

Mark Hix’s Tramshed is set within a former East End tram-generator building and features Damien Hirst's renowned Cock 'n' Bull installation. Its menu is designed around chicken and steak to share, alongside seasonal starters and puddings.

Nestled underneath Damien's formaldehyde cow is HIX ART, a subterranean space dedicated to the work of both established and up-and-coming artists with 12 exhibitions a year headed up by Creative Relationships Manager, Sophie Harriott.

Dr Will's

All your favourite condiments made better, created with passion by Dr. Will Breakey and chef Josh Rose.

With nothing artificial - no refined sugar, additives or preservatives - Dr Will's natural sauce company is determined to add a hefty dollop of flavour to plates all over the world.

Products include a fruity tomato ketchup, a naturally-sweet beetroot ketchup and a punchy BBQ sauce.

Taberna do Mercado

Nuno Mendes' Spitalfields-based restaurant, where the celebrated chef reinterprets the food and flavours of his native country Portugal.

At Taberna, Nuno wants to share with Londoners the breadth of flavours and wines that Portugal has to offer, which have inspired him and his cooking since childhood.

The Royal Oak

The Royal Oak is Richard Craven’s latest venture, following the successful opening of his handsome and well-priced Cotswold restaurant The Chef's Dozen in 2014.

With a cosy new location in Whatcote - nestled in the Gloucestershire, Warwicksire, Oxfordshire borders - Richard produces a wonderfully creative menu and revels in the ingredients on his doorstep, working with a team of small-scale producers.

Pharmacy 2

Located within Newport Street Gallery in Vauxhall, south London, Pharmacy 2 is Damien Hirst’s restaurant, launched in collaboration with Mark Hix.

Pharmacy 2 serves classic British and European food, catering for visitors to the exhibitions during the day, and evening diners when the gallery is closed. The menu reflects Mark and Damien's shared passion for quality food made from fresh ingredients.

While Newport Street Gallery is the realisation of Damien's long-term ambition to share his art collection with the public, Pharmacy 2 gives visitors the opportunity to view some of his own art. It features work from some of the artist's most iconic series, including the Medicine Cabinets and butterfly Kaleidoscope paintings.

Belazu

For 25 years, the Belazu Ingredient Company has been providing the UK's best hotels and restaurants with the finest foods from the Mediterranean basin.

Revered by chefs and home cooks alike, the Belazu Ingredient Company are committed to using the best ingredients. They offer a wide variety of products, including innovative and traditional antipasti, grains, pastes, vinegars and oils.

While supplying restaurants and chefs is at the heart of what they do, their popular products can also be found in leading supermarkets, including Waitrose and Sainsbury's.

Bun House & Tea Room

Bun House is a Chinese street-style café specialising in steamed buns. It can be found on the bustling corner of Greek Street and Old Compton Street in London's Soho.

Taking inspiration from the Hong Kong tea houses of the 1960’s, as well as the country’s open street stalls known as 'dai pai dong', the design for Bun House infuses British colonial elements with traditional Chinese essence.

The café offers ‘quick eating’ on tables and banquettes, with further outside seating also available. Alternatively, buns can be ordered to takeaway in custom-designed Bun House boxes.

The Tea Room, found below Bun House, is a Cantonese restaurant specialising in sharing plates and subterranean drinking. Found at the end of a spiraling midnight-green staircase, Tea Room echoes a subtle sense of 1960's Canton chic.

Project: Launched Bun House & Tea Room in May 2017.

Portland & Clipstone

Portland opened in January 2015 with the aim of cooking the best produce, simply but with imagination and plenty of care. Just months later, the restaurant won a Michelin star.

In 2016, sister restaurant Clipstone opened just around the corner. Located on the corner of Clipstone Street in Fitzrovia, it offers the same focus on high-quality cooking, wine and service as Portland, but in a more informal setting.

Wine, cocktails and house-made soft drinks get just as much attention as the food, with half of the wine list being available by the glass or carafe.

In April 2017, Clipstone was named Restaurant of the Year at the GQ Food and Drink Awards.

Project: To build the profile of executive chef Merlin Labron-Johnson and launch the opening of Clipstone.

TĀTĀ Eatery

TĀTĀ Eatery is the brainchild of Zijun Meng and Ana Gonçalves, two chefs who met under the tutelage of chef Nuno Mendes. Conceived from a mutual love of rice, TĀTĀ pairs European ingredients with Asian attitude.

Translated from the Chinese meaning 'he and she', TĀTĀ Eatery is the pair’s take on no-frills fine-dining, with Asian-accented plates accompanied by a perfect bowl of rice.

Launched in August 2015, TĀTĀ has gained a loyal London following along the way with stints at Druid Street Market, Broadway Market, Street Feast, The Newman Arms and a successful residency at Curio Cabal .

Project: Launched their residency in Haggerston in 2016-2017 and managed their communications programme.

Brindisa

For 19 years, Brindisa's mission has been to celebrate the varied cultures, landscapes and exceptional foods of Spain.

When Brindisa was founded by Monika Linton in 1988, Spanish gastronomy was almost unknown outside of the country.

Monika didn’t just want to sell Spanish products; she wanted to export the Spanish way of eating to the UK. So, in 2004, she moved from warehouse to table with the opening of her first restaurant, Tapas Brindisa, in Borough Market.

Since then, she has opened five tapas bars and restaurants across the UK capital.

Project: We worked with Brindisa from 2011 until 2016, managing the brands communication programme.

Clarence Court

Clarence Court free range eggs are guaranteed quality. The rich colour and flavour of their yolks can make the most ordinary recipes extraordinary.

The Clarence Court crown ensures the eggs are British and from exclusive, well cared for, heritage breeds.

Pure Milk Vodka™ is the invention of West Dorset dairy farmer Jason Barber. His inspiration came from a desire to diversify the produce from his 250-strong dairy herd.

Project: We worked with Black Cow for two years, helping them launch their brand in the UK and sharing their unique story.

Searcys

Searcys’ iconic restaurants, Champagne bars and events have a world-renowned, long-standing reputation for quality and innovation. The first ever event caterers in the UK, founded in 1847 by John Searcy, they’ve carved out a name as brave market-leaders, launching bold, forward-thinking concepts including the original in-station Champagne bar at St Pancras, one of London’s first skyscraper restaurants, as well as cafés and restaurants in two World Heritage Sites.